muscovado

Muscovado Chocolate Chip Cookies

Muscovado Chocolate Chip Cookies by Wood and Spoon by Kate Wood. Dark brown sugar loaded chocolate chunk cookies with fleur de sel sea salt. These are chewy cookies with rich molasses flavor. Learn how to make these rich dessert treats on thewoodandspoon.com

What’s that one dessert recipe that you always reach for? It might be an old family standby, a favorite crowd pleaser, or just a flavor you’ve really been digging lately. For me, a chocolate chip cookie is always a win. There are very few treats that satisfy my cravings like the sweet and salty, barely-there caramel flavor of a really good chewy cookie, and I find myself coming back to them almost on a weekly basis. Today’s recipe, these muscovado chocolate chip cookies, are a level-up version of that trusty fave, and I can’t wait to tell you all about them.

Muscovado Chocolate Chip Cookies by Wood and Spoon by Kate Wood. Dark brown sugar loaded chocolate chunk cookies with fleur de sel sea salt. These are chewy cookies with rich molasses flavor. Learn how to make these rich dessert treats on thewoodandspoon.com

Muscovado sugar is kind of illusive. For many, myself included, muscovado sugar is one of those exotic, new-to-you ingredients reserved for special occasions and elevated recipes. While it’s hardly a fancy ingredient, the rich and complex flavors of muscovado sugar has the ability to transform ordinary baked treats into something that is really spectacular. Case in point: these muscovado chocolate chip cookies.

Muscovado Chocolate Chip Cookies by Wood and Spoon by Kate Wood. Dark brown sugar loaded chocolate chunk cookies with fleur de sel sea salt. These are chewy cookies with rich molasses flavor. Learn how to make these rich dessert treats on thewoodandspoon.com

These chewy treats have pools of chocolate throughout and a simple dough that allows the hints of molasses in the muscovado sugar to shine. It’s one of those baked goods that people are drawn to initially based on their familiar appearance but keep coming back to because of their intensely rich flavor. Nothing beats a classic chocolate chip cookie, but if you can land one that feels like home and still surprises your taste buds… now that’s something worth writing home about.

Muscovado Chocolate Chip Cookies by Wood and Spoon by Kate Wood. Dark brown sugar loaded chocolate chunk cookies with fleur de sel sea salt. These are chewy cookies with rich molasses flavor. Learn how to make these rich dessert treats on thewoodandspoon.com

The dough for these muscovado chocolate chip cookies is really simple. Melted butter, muscovado sugar, and white sugar are stirred together with a couple of eggs and pure vanilla extract. Stir in the dry ingredients until a shaggy dough comes together and then toss in the chocolate. Here, it’s a pick your poison kind of thing. I prefer to use semisweet chocolate chunks to balance out the strong molasses flavors, but if you want extra flavor, a milk or bittersweet chocolate would work great too. Whatever floats your boat, okay? Briefly freeze rounds of dough until barely firm and then bake in the preheated oven until fluffy and barely golden around the edges.

Muscovado Chocolate Chip Cookies by Wood and Spoon by Kate Wood. Dark brown sugar loaded chocolate chunk cookies with fleur de sel sea salt. These are chewy cookies with rich molasses flavor. Learn how to make these rich dessert treats on thewoodandspoon.com

If you give these muscovado chocolate chip cookies a try sometime this month, let me know what you think! Happy baking and tune in later this week for a second recipe!

If you like this muscovado chocolate chip cookies you should try:

Candied Walnut Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Caramel Pretzel Chocolate Chip Cookies

Brown Butter Muscovado Chocolate Chip Cookie Bars 

 

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Muscovado Chocolate Chip Cookies

Muscovado Chocolate Chip Cookies by Wood and Spoon by Kate Wood. Dark brown sugar loaded chocolate chunk cookies with fleur de sel sea salt. These are chewy cookies with rich molasses flavor. Learn how to make these rich dessert treats on thewoodandspoon.com

These are gussied up versions of the classic chocolate chip cookie, made with muscovado sugar!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 32 1x
  • Category: Cookies
Scale

Ingredients

  • 1 cup (230 gm) unsalted butter, melted
  • 1 cup (200 gm) muscovado sugar
  • 1 cup (200 gm) sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 3 cups (410 gm) all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups chopped chocolate (of your preference)

Instructions

  1. Preheat the oven to 360 degrees. In a large bowl stir together the butter, sugars, and vanilla. Once combined, stir in the eggs. Add the flour, powder, soda, and salt and stir until almost combined. Stir in the chocolate. Scoop 1-1/2 tablespoon-sized rounds of dough 2” apart on a cookie sheet prepared with a sheet of parchment. Freeze for a couple of minutes until the dough is no longer warm but is cool to the touch, then bake in the preheated oven for 12 minutes or until the edges are golden and set. Allow to cool briefly before consuming!

Notes

  1. You can decrease the salt mixed into the dough to ½ teaspoon and finish the baked cookies with sprinkles of fleur de sel if desired.

Brown Butter Muscovado Chocolate Chip Cookie Bars

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

Happy Tuesday from my little corner of the world to you!

Here in Selma, life is busy and full with back to school activities and the onset of football season. Of course we’re still in full-on house building mode, and although I’m sure we are still getting a little closer everyday, this truly feels like the never-ending project. In an effort to not get stir-crazy in the process, I’ve been baking up a storm.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

Lucky for me, we are knee-deep in cookbook season! Autumn months are prime time for new cookbook releases, so keep your eyes peeled over the coming months for recipes that I’ll be sharing from some of my new favorite reads. Up first is this recipe for brown butter muscovado chocolate chip cookie bars, fresh from my sweet friend Rebecca’s first release, “The Cookie Book“!

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

I first met Rebecca at last year’s Saveur Blog Awards, but I became familiar with her long before that. Rebecca writes a hilarious, sugar-coated blog that I frequent for recipes and inspiration, and it was a dream to meet an online friend in real life. She thrives on creating accessible recipes that home bakers actually want to make, and her book is no exception. “The Cookie Book” is filled with tons of recipes that I can’t wait to dive right into.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

These brown butter muscovado chocolate chip cookie bars are as simple as they are decadent. Rich and caramel-y muscovado sugar (like the sexy cousin of plain, old-fashioned brown sugar) combines with my all-time favorite ingredient, brown butter, to create a sweet and salty chocolate chip cookie bar that is to die for. I only wish I had thought of it myself.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

To make these brown butter muscovado chocolate chip cookie bars, we start with browning butter. For a how-to on that, be sure to check out my tutorial here. Brown butter is stirred into the blend of sugars before eggs, milk, and vanilla are added to the mix. Next come the dry ingredients, followed by a boat-load of chopped dark chocolate. Spread the dough into a prepared baking dish and bake away until the bars are golden and set. Rebecca recommends finishing off these brown butter muscovado chocolate chip cookie bars with a heavy hand of salt, and I couldn’t agree more.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

These little treats would make a wonderful addition to your fall tailgates, dinner parties, and afternoon snacks. We have been munching on them since I discovered the recipe a week ago, and I am not mad about it. Give Rebecca’s book a looksie here and try on these brown butter muscovado chocolate chip cookie bars for size. I have a feeling they’re all the push you’ll need to spring for the book. Happy Tuesday and Happy Baking, y’all!

If you like these brown butter muscovado chocolate chip cookie bars you should try:

Brown Butter Blondies: Two Ways

Brookies (Brownie Cookie Bars)

Butterscotch Blondies

Pecan Toffee Blondies

Derby Pie Cookies

 

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Brown Butter Muscovado Chocolate Chip Cookie Bars

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

The brown butter muscovado chocolate chip cookie bars are sweet and salty, rich dessert bars that will take your average after-dinner treats and snacks to the next level. Try this recipe from Rebecca Firth today!

  • Author: Rebecca Firth
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

  • 1/2 cup (115 gm) unsalted butter
  • 1 cup (210 gm) dark muscovado sugar, packed
  • 1/2 cup (96 gm) sugar
  • 1/3 cup (80 mL) sunflower seed oil or other neutral oil
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 2 tablespoons milk, room temperature
  • 1 tablespoon vanilla extract
  • 11/2 cups (205 gm) bread flour
  • 11/2 cups (205 gm) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 11/2 cups (180 gm) dark chocolate, chopped
  • Sea salt flakes for dusting on top, optional

Instructions

  1. Preheat your oven to 375 degrees. Grease an 8×11″ casserole dish and line with parchment paper, letting the excess fall over the sides.
  2. Put the butter in a medium saucepan and melt over medium heat. Once melted, crack up the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3-5 minutes. Once this happens, take it of the heat and pour into a medium, heat-safe bowl to cool a bit.
  3. When cooled slightly, whisk in the muscovado, granulated sugar, oil, eggs, egg yolk, milk, and vanilla until thoroughly blended.
  4. In another medium bowl, whisk together the bread flour, all-purpose flour, baking powder, baking soda and sea salt. Add this to the butter mixture and stir until barely blended. Add in the chocolate chunks and continue to blend until just combined and the chocolate is evenly distributed.
  5. Pour the mixture into the prepared baking dish. Dampen your hands and gently press down so that is covers the bottom of the dish. Bake in the center of the oven for 25 minutes. (Note: bake time is dependent on pan type and oven temp. If they look significantly gooey at 25 minutes, feel free to leave in an additional 5-10. Bars will continue to cook and firm up some once removed from the oven.) Sprinkle with sea salt flakes, if desired. Let cool completely before cutting. These are great the same day as they’re made and equally dazzling the next.

Notes

  • If you use a larger or smaller pan be sure to adjust your bake time accordingly. Additionally, these were tested in ceramic pans. Note, if you use a metal pan check earlier for doneness as it could affect the bake time.
  • Check out the link in my post for help on browning butter!